This Roasted Corn Salad is packed with fresh corn, peppers, tomatoes, and onions for the ultimate summer side dish. Easy and full of flavor! You won't be disappointed making this summer salad.
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Vegetables are something that are on our family's grocery store list every single week. This Roasted Corn Salad is a recipe that I've spent years perfecting. Every summer, I love using fresh garden vegetables in my salad recipes, and this one really highlights all those seasonal flavors.
If you are looking for other delicious summer salad ideas, try my Tomato and Cucumber Salad and my Asian Cucumber Salad.
Reader Review: "This salad was so good and so easy! This is my go to summer salad recipe" - Melissa
Why You'll Love This Summer Salad
- Fresh and Delicious - This salad tastes like summer in a bowl
- Simple ingredients - There is nothing hard about this recipe, just fresh, easy-to-find ingredients
- A family favorite side dish- Every time I make this, it always disappears fast.
- Perfect for making ahead - I always prep all the vegetables and make the dressing, keeping them separate until right before serving.
Equipment
- Skillet - My Hexclad skillet is just right for roasting corn to perfection.
- Juicer - Perfect for getting all the juice from the limes.
- Sharp Knife - I love these Flint and Flame knives for all my chopping needs. Click for a discount.
Ingredients
- Fresh Corn: Grilled corn is my starting point for this salad. It is lightly charred and juicy.
- Oil: A quality oil adds richness to the salad.
- Red Onion - For a pop of color, sharp tang and crunch.
- Red Bell Pepper - Add some color and sweetness.
- Cherry Tomatoes - Cherry or grape tomatoes work best for this salad.
- Parsley - Adds a fresh herb flavor.
- Feta - A salty cheese that adds a crumbly texture. Adds a Mediterranean-inspired twist.
- Salt and Pepper- Perfect for balancing out the flavor.
- Lime Juice - Makes it bright and zingy!
- Paprika - Adds a smoky depth of flavor.
- Garlic Powder - Adds some savory notes.
Tim's Tip: Make sure to choose a good olive oil to enhance the sweetness of the corn. I look for an "extra virgin" oil with a fresh aroma.
How to make Roasted Corn Salad
1. Roast the Corn: Cut the corn off the cob. Heat the oil in a large skillet over medium-high heat. When the oil is hot, add your corn kernels along with some salt and pepper. Cook for 5-6 minutes, stirring occasionally, until you start seeing some charred spots. Set it aside to cool.
2. Prep the veggies: Dice the red pepper and red onion. Slice the cherry tomatoes in half. Set aside.
3. Make the dressing: In a small bowl, whisk together the olive oil, chopped parsley, fresh lime juice, honey, paprika, and garlic powder until well combined.
4. Assemble the salad: In a large mixing bowl, combine the roasted corn, bell pepper, cherry tomatoes, and feta cheese. Pour the dressing over the top and toss until everything is well mixed
5. Serve and enjoy: Top with additional parsley if desired.
Substitutions and Variations
- Vegetable Variety - Add in diced cucumber or zucchini for extra flavor.
- Add Some Protein - Add in drained chickpeas or grilled chicken to make this a heartier main dish.
- Cheese swap - Swap out feta for queso fresco or some cojita cheese.
- Add some heat - Add a roasted jalapeño to the salad - I would dice the jalapeño and roast it with the corn.
- Corn Swap - You can use frozen corn (I still roast in a skillet the same, just without any oil) if you do not have fresh.
Tims Tips
- Use fresh corn when possible - Fresh, in-season corn will give the sweetest flavor. Especially during the summer months.
- Don't rush the roast - Make sure to let the corn sit long enough in the pan to develop the charred edges.
- Add some honey - If you would like to add some sweetness to the salad, drizzle in a bit of honey to balance the savory flavors.
- Corn removal - Stand the cob upright on a cutting board and carefully slice downward to remove the kernels. Make sure to use a sharp knife.
- Taste and adjust before serving - Always give the salad a final taste and feel free to adjust before serving.
What to Serve with Corn Salad
Storage
This salad is best served fresh to enjoy the crispness of the salad. You can also serve it cold after a brief time in the refrigerator.
If you plan to prepare this summer salad ahead, don't add the dressing and fresh parsley until just before serving.
FAQs
Look for corn with bright green husks that are tightly wrapped around the cob. The silk should be moist, not dry or brittle. Kernels on medium and larger size cobs will be sweeter as they have matured longer.
Yes, it is made with fresh vegetables and simple ingredients. That makes it a light and nutritious side dish.
Yes, for this salad, you only need to omit the cheese to make it vegan.
What are the "must-haves" on your family menus? Let me know your family's favorite recipes in the comments! I love gathering ideas from fellow cooks!
Made this recipe? Let me know!
Recipe
Roasted Corn Salad
Ingredients
- 5 cups Fresh Corn
- 2 tablespoon Olive Oil
- ½ cup red onion Diced
- 1 Red Bell Pepper Diced
- 2 cups Cherry Tomatoes Sliced
- 1 tablespoon Fresh Parsley Diced
- 1 cup Feta Cheese Crumbled
For the dressing
- ¼ cup Olive Oil
- 2 tablespoon Fresh Lime Juice
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
Instructions
- Corn: Cut the corn off the cob. Heat the oil in a large skillet over medium-high heat. When the oil is hot, add your corn kernels along with some salt and pepper. Cook for 5-6 minutes, stirring occasionally, until you start seeing some charred spots. Set it aside to cool. 5 cups Fresh Corn 2 tablespoon Olive Oil
- Prep the veggies: Dice the red pepper and red onion. Slice the cherry tomatoes in half. Set aside. 1 Red Bell Pepper ½ cup red onion 2 cups Cherry Tomatoes 1 tablespoon Fresh Parsley 2 tablespoon Fresh Lime Juice 1 teaspoon Paprika 1 teaspoon Garlic Powder ¼ cup Olive Oil
- Make the dressing: In a small bowl, whisk together the olive oil, chopped parsley, fresh lime juice, paprika, and garlic powder until well combined.
- Assemble the salad: In a large mixing bowl, combine the roasted corn, bell pepper, cherry tomatoes, and feta cheese. Pour the dressing over the top and toss until everything is well mixed 1 cup Feta Cheese
- 5. Serve and enjoy: Top with additional parsley if desired.
Notes
- Use fresh corn when possible - Fresh, in-season corn will give the sweetest flavor. Especially during the summer months.
- Don't rush the roast - Make sure to let the corn sit long enough in the pan to develop the charred edges.
- Add some honey - If you would like to add some sweetness to the salad, drizzle in a bit of honey to balance the savory flavors.
- Corn removal - Stand the cob upright on a cutting board and carefully slice downward to remove the kernels. Make sure to use a sharp knife.
- Taste and adjust before serving - Always give the salad a final taste and feel free to adjust before serving.
Nutrition
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